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Pickled Eggs from Egg Farmers of Ontario

"These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf."
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Ingredients

22 m servings 81 cals
Original recipe yields 12 servings (12 eggs)

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Directions

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  1. Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
  2. Remove from heat and let solution cool to room temperature.
  3. Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
  4. Refrigerate for at least two days before serving.

Nutrition Facts


Per Serving: 81 calories; 5.4 g fat; 0.9 g carbohydrates; 6.4 g protein; 212 mg cholesterol; 257 mg sodium. Full nutrition

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Reviews

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These were tasty! I'm quite the pickled egg addict (perfect snack!) and have made dozens of recipes. This is a good all-around basic recipe that everyone will like. The ginger adds just a subtle...